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Fennel Soup with Smoked Salmon

Serve this simple but luxurious soup at your next special gathering. If you don’t have leftover mashed potatoes, use prepared mashed potatoes, available in the refrigerated section.

Serves 4
Ready in 25 mins
Prep time 5 mins
Cooking time 20 mins
140 calories per serving


> 1 fennel bulb, roughly chopped
> 1/2 onion, chopped
> 1 tbsp olive oil
> 2 1/2 cups vegetable broth
> 1 cup mashed potatoes
> 4 slices smoked salmon
> 2 tbsp fresh dill, chopped


Roughly chop the fennel bulb and onion and sauté in olive oil. Add vegetable broth and cook until vegetables are soft, about 5 min.
Whisk in 1 cup mashed potatoes and puree soup with an immersion blender. Simmer for an additional 10 min. on low heat. Ladle the soup into 4 bowls. Cut smoked salmon into strips and divide among the bowls. Top with chopped fresh dill.


Instead of dill, use the feathery fronds from the fennel as a garnish.

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